Creamy Chicken And Delicata Squash

Creamy Chicken And Delicata Squash

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    delicata squash, halved and seeded;

  • 4

    boneless skinless chicken breasts, cut into cubes;

  • 6

    0z. button mushrooms, sliced;

  • 1

    medium onion, finely diced;

  • 1

    large carrot, finely diced;

  • 2

    celery stalks, finely diced;

  • 2

    tbsp. Paleo cooking fat, melted;

  • 2

    garlic cloves, minced;

  • 1

    can (14 oz.) full-fat coconut milk;

  • ¼

    cup fresh parsley, chopped;

  • 1

    tbsp. tapioca starch: (optional)

  • Sea salt and freshly ground black pepper to taste;

Directions

1. Preheat your oven to 400 F. 2. Brush the squash with olive oil and season to taste with salt and pepper. 3. Place the squash face down on a baking sheet and roast until soft, about 30 minutes. 4. In a large saucepan placed over a medium heat, sauté the onion, garlic, carrot, and celery in 1 tbsp. of the cooking fat until softened. 5. Add the chicken and cook until done (about 8 minutes). 6. Add mushroom and cook for another minute or two. 7. Add the coconut milk, the parsley and salt and pepper to taste. Give everything a good stir; at this point, if the sauce is not thick enough for your taste you can add some tapioca starch. 8. Once the squash is ready, let it cool a few minutes, until it’s just cool enough to handle. Then use a fork to scrape out the flesh and set it aside. 9. Add a generous amount of squash flesh in each bowl. Top with a good portion of the creamy chicken sauce and serve.


Nutrition

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